Recipes > Fresh Basil Oil

Fresh Basil Oil


Vibrant green basil oil adds a beautiful touch of color, pizazz and flavor to many dishes.
  • Serves: 1 cup
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 240,265
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Blanching the Basil

Blanching the Basil
  • 1 large bunch fresh basil


First wash the basil and tear the leaves from the stem.

Bring a large pot of cold water to a boil and blanch the basil for about 10 seconds to set the color. Remove and immediately place into an ice bath to stop the cooking process.

Once cool, remove the basil and squeeze to remove the excess moisture. Press it between paper towels to ensure it is as dry as possible.

Step 2: Preparing the Oil

Preparing the Oil
  • 1/2 cup grapeseed oil
  • 1/2 cup extra-virgin olive oil


To prepare the oil, place the blanched basil into a blender. Add the grapeseed oil and process until smooth. Add the olive oil and blend again until smooth.

Place into a container and refrigerate for at least 8 hours or overnight. This will allow the flavors to really blend together.

Step 3: Straining the Oil

Straining the Oil


Bring the basil oil to room temperature. Strain the oil through a sieve lined with cheesecloth. Once done, squeeze the cheesecloth to make sure most of the oil has been extracted.

Transfer the oil to a small squeeze bottle. Refrigerate for about 1 month.


  • Juliana A
    Juliana A
    Hi, my oil doesn't look like the oil on your picture! What can it be? It is not transparent is more like clody. Help!
  • Kimberley S Rouxbe Staff
    Kimberley S
    The oil will be cloudy once made. It will eventually settle and also needs to be strained through cheesecloth (maybe even twice). Be careful not to push too many of the solids through the cheesecloth or they can cloud the oil and you'll have to strain again. Cheers!
  • Darren S
    Darren S
    I never know what "large" means when talking about bunches of herbs. Would it be about 1 cup worth or 2 cups? Thanks
  • Kimberley S Rouxbe Staff
    Kimberley S
    Anywhere from 1 to 2 cups can be used to make the oil. The more basil that is used, the stronger the flavor will be. Cheers!
  • Leigh S
    Leigh S
    Can you tell us what the red liquid is in the picture? Is it also an oil infused with something? It looks terrific, especially next to the beautiful green basil oil.
  • Leigh S
    Leigh S
    Duh! I should have looked a couple of recipes ahead. The Roasted Tomato Oil sounds and looks delicious. I'll have to give it a try.
  • Dawn T
    Dawn T
    It is delicious Leigh, I am sure you would like it. Let us know if you give it a try. It's so fun (and tasty) to infuse oils. Cheers!
  • Leigh S
    Leigh S
    He he! I was up at 4am cutting my ripe cherry tomatoes in half and beginning the roasting process. The smell in our apartment was amazing and helped soothe my wife who was a little upset when I woke her up with the sound of the blender at 6am! I am now looking forward with great anticipation to be able to put it to use tomorrow. I had better make something special for the little lady!
  • Santosh R
    Santosh R
    it was delicious
  • Yardrung S
    Yardrung S
    It was delicious and nice colour.
  • Norberto V
    Norberto V
    it delicious
  • Netra  K
    Netra K
    it was tasty and delicious
  • Alexiah F
    Alexiah F
    the oil is different and the color is red And green .
  • Tash F
    Tash F
    Can I ask why you used two kinds of oil?
  • Chris R Rouxbe Staff
    Chris R
    Tash, Thank you for the question. Extra virgin olive oil can have an over-powering flavor. Cutting it with a neutral-flavored oil like grapeseed helps to mellow it out while allowing for the basil or other flavors to come through and be more pronounced. - Chris
  • Jodi C
    Jodi C
    I made this yesterday and sieved it today. I just love the color! And the flavor goes with summer!

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